Greek Salmon Salad + Greek Vinaigrette
/another fun cooking class in the bag! i posted an IG reel from the good footage hubs captured; he is my camera man, my sound man, my chat moderator, and my last minute grocery shopper😬. I love using fresh ingredients and typically go get them the night before I teach. I forgot the purple onion and didn’t realize it until after I got home! ugh!! it happens… and I’m so grateful to have Sonny by my side helping me pursue my dreams.
you guys know i love salmon a lil’ bit (ok, alotta bit) so this is easily one of my favorite recipes. it’s got all the yummy Greek flavors and ingredients and would be a gorgeous Sunday dinner spread. just look at it!
i would also suggest this for meal prep, but i’d only add the dressing once you’re ready to chow down.
salmon is so good for us!
it’s a great source of protein, vitamin B12, and i just love how fast and simple it is to make. nothing intimidating about it at all, yall! also, if you’re preggo, it’s full of omega-3 fatty acids & DHA which has been shown to boost baby brain power. it’s especially needed in the 3rd trimeter when baby’s brain growth is fast and furious!
Greek Salmon Salad + Greek Vinaigrette
Ingredients
- 1 lb fresh salmon (divided 3-4oz portions)
- 1 tbsp olive oil or avocado oil OR olive oil spray
- sea salt & cracked black pepper
- 1 cup grape or cherry tomatoes, halved
- 1 romain lettuce heart, roughly chopped
- 1/2 green bell pepper, diced
- 1/2 cup kalamata olives, halved & pitted
- 1/2 English cucumber, quartered
- 1/4 cup red onion, thinly sliced
- 1 cup jarred / canned artichokes, quartered (optional but recommended)
- 5 oz vegan or dairy feta cheese
- 1 tsp dried oregano
- 1 tbsp fresh dill, minced
- sea salt & pepper to taste
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced finely
- 2-3 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- chop / prep all veggies
- in a large salad bowl, assemble all salad ingredients*
- make vinaigrette by adding all vinaigrette ingredients to your mason jar, food processor, or high speed blender and shake or blend until smooth**
- cook salmon: preheat oven to 400°. heat cast iron skillet to medium high. coat salmon fillets in olive oil or olive oil spray. sprinkle fillets with sea salt & pepper.
- once hot, place fillets into skillet with the skin side UP. let sear for 3 minutes. flip fillets over and place pan into your preheated oven for 3-5 more minutes***
- drizzle desired vinaigrette amount over salad, toss ingredients all together, then top with cooked salmon fillets. gorgeous, right!? ENJOY
Notes
*Keep the ingredients grouped together for a beautiful presentation for your guests or for an Instagram photo, haha. Only add dressing and toss all together just before serving.
**If you use a blender/food processor you are able to break the garlic cloves down completely. if you are using a mason jar, mince the garlic finely so you don't chomp down on a raw chunk of garlic.
***If you like your salmon medium, 3 minutes in the oven will probably be best for you. if you like it well done, I would check it at the 5 minute mark.
Greek Vinaigrette (makes 6 servings)
Per serving:
93 cals
9g fat
2g carbs
Nutrition Facts
Calories
144Fat (grams)
7Protein (grams)
19The stats above are for the salmon only using cooking oil spray.
PIN this recipe and try it, OK?
you can use vegan feta or dairy feta, and jarred/canned artichokes work best. listen, it takes longer to break down and cook a raw artichoke than it does to make this recipe! the jarred varieties are already marinated which brings even more flavor to this salad. my favorite vegan feta brands are Follow Your Heart and Violife. they are greatness and taste just like dairy feta to me, guys. i can’t say that for all types of cheese but these brands are legit for feta👌🏽.
